Pedro Romero
Pedro Parra y Familia
Imaginador Itata Cinsault 2021
Herbal, interesting — 7 months ago
Alvear
Pedro Ximenez de Añada 2011
Popped and poured; enjoyed over the course of one week. The 2011 pours a deep, burnt sienna color with a near opaque core; high viscosity with no staining of the tears. On the nose, the wine is vinous with notes of dried dark fruits: sukkari dates, fig jam, Nutella, Gebrannte Mandeln (those German candied nuts that are so delicious). On the palate, the wine is sweet with medium- acid. Confirming the notes from the nose. The finish is long and almost cloying but thanks to the complexity and balance, it works. Like a boozy liquid, high quality Christmas fruitcake (if such a thing existed), this can only be appreciated in small portions otherwise you’ll be diabetic in no time. Well stored examples can be enjoyed now and over the next 100+ years (that’s probably a conservative estimate). — 7 months ago
Valdespino
El Candado Sherry Pedro Ximénez
Wine dinner at Marble + Rye. Sensational wine every time. Great with blue cheese panna cotta, stoppages, smoked almond, and candied prosciutto. — a month ago
Alvear
Solera 1927 Montilla-Moriles Pedro Ximénez
The NV Solera 1927 is a sun-dried Pedro Ximénez wine sourced from Sierra de Montilla. Aged for 20 years in a very old solera, this mahogany-colored wine offers aromas of caramel, saffron and tar, along with licorice and herbal notes. Very sweet and concentrated, the palate reveals a wild herb core with a balanced and potent mouthfeel. Despite its sweetness, it maintains balance with a warm, rich heart—a unique sip from Montilla. (Joaquín Hidalgo, Vinous, September 2024)
— 3 months ago
Pedro Parra y Familia
Pencopolitano Cinsault País 2019
Semi-sweet, light bodied, balanced tannins, pairs well across the meat spectrum (chicken, pork, as well as red meat). — 6 months ago
Alvear
Asuncion Oloroso Pedro Ximénez
Olorosos are white wines aged for so long in solera oak casks that they turn mahogany in color, but the real transformation occurs in the aromas and the palate. The NV Oloroso Asunción is a perfect example. Made from 100% Pedro Ximénez from Montilla-Moriles, it offers nutty aromas of sautéed almonds and saffron, along with undergrowth and caramel notes. Dry, lean and overwhelmingly chalky on the palate, it finishes long and persistent. This is a very impressive wine—a perfect contrast of dryness and richness with a refreshing core. (Joaquín Hidalgo, Vinous, September 2024)
— 3 months ago
Terroir al Límit
Pedra de Guix Priorat Garnatxa Blanca Blend 2021
Girls BBQ - vintage, complex, dark amber, not dry — 5 months ago
Matt Perlman
Wow. This stuff is crazy. So wild to think about what was going in the world when these PX grapes were drying out in the sun. So unctuous and thick, Christmas spice and burned rubber, balsamic glaze, chocolate syrup, prunes, butterscotch, somehow lively and even fresh. I don’t know from sherry but this was a real treat — a month ago